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American Sandwich White Loaf Midwest Recipe

Bake the perfect, fluffy American sandwich white loaf with this classic Midwest recipe, adapted from a treasured family cookbook. This recipe yields a soft, light bread, ideal for sandwiches, toast, or French toast. Achieve bakery-quality results at home with easy-to-follow instructions and a simple ingredient list.

Prep Time 30 mins
Cook Time 240 mins
Calories 2429.6 kcal
Protein 121g
Rating 4.5 (2 Reviews)
American Sandwich White Loaf Midwest 27

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for American Sandwich White Loaf Midwest

  • cups Buttermilk
  • 1 cup (240ml) boiling water
  • 1/4 cup + 1 tablespoon (129g total) melted unsalted butter
  • tablespoons Honey
  • 3 1/2 cups (455g) all-purpose flour
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1 1/2 teaspoons (9g) salt
  • 1 1/4 cups (300ml) lukewarm milk

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How to Make American Sandwich White Loaf Midwest

  1. In a standing mixer fitted with the dough hook, combine 3 1/2 cups (455g) all-purpose flour, 2 1/4 teaspoons (7g) active dry yeast, and 1 1/2 teaspoons (9g) salt.
  2. With the mixer on low speed, gradually add 1 1/4 cups (300ml) lukewarm milk and 1/4 cup (59ml) melted unsalted butter (115g). Mix until a shaggy dough forms, about 1 minute.
  3. Increase mixer speed to medium-low and knead for 8-10 minutes, until the dough is smooth and elastic.
  4. Lightly flour a clean surface. Turn the dough out and knead briefly by hand (about 30 seconds) to form a smooth, round ball.
  5. Place the dough in a lightly oiled large bowl, turning to coat. Cover tightly with plastic wrap.
  6. Let rise in a warm place until doubled in size, about 1-1 1/2 hours.
  7. Gently deflate the dough.
  8. On a lightly floured surface, gently press the dough into a 9-inch square.
  9. Roll the dough into a tight cylinder and pinch the seam to seal.
  10. Place the seam-side down in a greased 9x5 inch loaf pan. Cover loosely with plastic wrap.
  11. Let rise in a warm place until almost doubled in size and springs back slowly when gently poked, about 1 1/2 hours.
  12. Preheat oven to 350°F (175°C). Place an oven rack in the middle position.
  13. Bring a kettle of water to a boil.
  14. Gently brush the loaf with 1 tablespoon (14g) melted unsalted butter.
  15. Place the loaf pan in the preheated oven. Place an empty baking sheet on the rack below the loaf pan.
  16. Carefully pour about 1 cup (240ml) boiling water into the empty baking sheet (creates steam for a soft crust).
  17. Bake for 40-50 minutes, or until golden brown and the internal temperature reaches 200°F (93°C) on an instant-read thermometer.
  18. Carefully remove the loaf from the oven and let cool completely on a wire rack before slicing (about 2 hours).

Nutrition Information (Approximate per serving)

Sodium

205 g

Sugar

259g

Fat

156g

Carbs

141g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Side Dishes The Americas American Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Healthy Breads Vegetarian Dietary Inexpensive Yeast Equipment Small Appliance Mixer 4 Hours Or Less